Select Page
Angel Snow Globe Cake with Brandy Butter Frosting

Angel Snow Globe Cake with Brandy Butter Frosting

by | Dec 9, 2015 | 0 comments

One of my favourite parts about Christmas, is putting up the Christmas tree. While the rest of my family seems to be totally over the novelty, my sister and I still keep up the tradition. Our tree isn't just any old plastic jobby though, since my parents live on a farm, we make a mission into the pine forest to pick the perfect tree - which often involves heated debates on what exactly the 'perfect' tree is, but always involves us bringing home one that is WAY too big (hey, they look a lot smaller in a forest, okay!).  I always end up covered in tree gum, my mom always moans about the pine needles that fall everywhere, finding a pot big enough to put the darn thing in is impossible and of course, by the time you string the fairy lights up, you realise that in the past year they've stopped working. But all of that is completely forgotten when my favourite moment arrives and I get to climb up on a ladder and put the angel right on the tippy top of the tree.

So, if an angel can make a plain old tree special, just imagine what it can do on top of a cake! I decided to appropriately put this angel on top of a spiced angel food cake, which is really light, airy and not very sweet - basically the opposite of traditional fruit cake - but of course, this idea would look equally as gorgeous on whatever cake you decide to serve this year. Just make sure that when you serve it, you dust the snow globe with icing sugar at the table - then just wait for everyone to go 'Oooooooh!'

Of course, it wouldn't be Christmas without surprises so I stuffed some pretty gold-wrapped chocolate balls in the middle (come on, I had to find a way of incorporating chocolate somehow!) so that when you slice the cake open, they tumble out and your guests are wow'ed again and go 'Aaaaaaaah!'

Angel Snow Globe Cake with Brandy Butter Frosting

Serves 8-10

ANGEL CAKE

12 egg whites, at room temperature

1 tsp cream of tartar

275g Natura Golden Caster Sugar

1 tsp vanilla extract

150g cake flour

1/4 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp mixed spice

BRANDY BUTTER ICING

170g butter, softened

255g Natura Demerara Icing Sugar, sifted plus extra for dusting

4 tbsp brandy

Gold-wrapped chocolate balls or other sweets, for filling

Angel and glass dome, to decorate

Chiffon cake tin

Preheat the oven to 180C. Do not grease or line the chiffon cake tin - this helps the cake stay light and fluffy (I promise the cake won't stick!) Place the egg whites and cream of tartar in an electric mixer and whisk until soft peaks form. Gradually add half of the sugar and all the vanilla and whisk until glossy and thick. Sift together the flour, spices and remaining sugar twice and then gently fold through. Spoon into the ungreased chiffon cake tin and smooth the top with a palette knife. Bake for 30 minutes or until the cake comes away from the sides and a skewer inserted in the middle comes out clean. Turn the cake upside down onto a cooling rack and allow to cool for 1 hour. Remove the cake from the tin and set aside.

Make the frosting by whipping the butter, icing sugar and brandy together until light and fluffy.To assemble the cake, place it on a cake stand then fill the middle with the chocolate balls or sweets. Frost the top with the brandy butter icing then dust liberally with icing sugar. Place an angel decoration in the centre and cover with a glass dome.

TIP You're wondering about the dome though, aren't you? They are so easy to find! Most decor shops or florists have them (the one's with the hole in the front which you can hang up are perfect for placing over the angel!). But if you have a beautiful glass dome, or an upturned round tumbler it will have the same effect.

Black Forest Pavlova with Chocolate Mousse

Black Forest Pavlova with Chocolate Mousse

by | Oct 27, 2015 | 1 comment

This right here, is what a Black Forest cake WISHES it could be.  Layers of chocolate-swirled meringue with dark chocolate mousse, glossy cherries, soft whipped cream and some chocolate curls thrown in for funzies. Repeat until epic tower of delicious awesomeness is achieved.
I mean, look at it - I'm committing sugar-on-sugar crime and I'm not even sorry!
 
Which reminds me, quick poll: If I call this gluten-free (which it is) does that make it diet food?
Right, so you want to know how to make this epic tower of deliciousness? First, you need to start with the crispy marshmallowy layers of meringue. Have I mentioned how much I LOVE meringue? It's literally food magic. Which, kind of makes me a dessert magician!  I'm totally okay with this title by the way (switches tabs and adds it to twitter bio).
 
So meringue is made out of just two ingredients, which means they need to be GOOD ingredients: free-range eggs, people (yes it costs a bit more but you're voting for a better world with your money) and proper, unrefined sugar. It makes a difference, I promise you. Natura Sugars makes this beautiful Golden Caster Sugar (swoon over the colour!) which not only dissolves quickly when you're making meringue but also gives a subtle caramel flavour which is just heaven with the dark chocolate.
For the chocolate mousse, I've chosen a recipe that uses up all the egg yolks leftover from the meringue because throwing them away just seems like a waste. If you'd like an easier recipe, use my 2-ingredient chocolate mousse and if you're feeling super lazy (no judgement here!) simply grab a tub from the shops.
 The Natura Golden Caster Sugar is also perfect for the syrupy cherries since it's quick-dissolving (I also sprinkle it over strawberries - yum!). I bought a heap of cherries and plan on preserving them all - they're heavenly spooned over vanilla ice cream or inside these Black Forest Eclairs.

 

Now, while you decide for who or what you're going to make this showstopper, I'm going to go and be the dessert magician that I am and make this pavlova disappear! 😉

CHOCOLATE MOUSSE PAVLOVA WITH CHERRIES IN SYRUP

Serves 6-8

Pavlova:
4 egg whites
1 cup (250ml) Natura Golden Caster Sugar
1 tbsp cornflour
1 tsp white vinegar
1 tsp vanilla extract
50g The Kate Tin Dark Baking Chocolate, melted

Chocolate mousse:
140g The Kate Tin Dark Baking Chocolate, finely chopped
200ml cream
1 sheet gelatine
4 egg yolks
100g Natura Golden Caster Sugar

Syrupy cherries:
1 cup (250ml) Natura Golden Caster Sugar
1 cup water
200g fresh cherries, pitted

200ml cream, whipped, for serving
Fresh cherries and chocolate shavings, to decorate

Preheat the oven to 150 degrees celcius. Line 2 baking sheets with non-stick baking paper and draw 4 x 10-cm circles on the paper to use as a template guideline. Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form, then gradually add in the caster sugar until completely dissolved. Whisk in the cornflour, vinegar and vanilla. Divide the meringue between the 4 circles and spread into a disc using a palette knife. Drizzle with the chocolate and swirl to create a marble effect. Place in the oven for 1 1/2 - 2 hours or until until crisp but still mallowy in the middle. (If you're not using a thermofam, place a wooden spoon in the oven door to keep it ajar - this will help to dry them out faster). To make the mousse, heat 75ml of the cream and pour over the chopped chocolate. Allow to stand for a few minutes and then stir until melted and smooth. Set aside. Whip the remaining cream and set aside. Place the gelatine in a bowl of cold water to soften. Whisk the egg yolks and sugar in a glass or metal bowl and place over a pot of gently simmering water. Add the softened gelatine and gently whisk until the egg yolk mixture is hot to the touch (about 60 degrees celcius). Remove from the heat and whisk vigorously (you can use an electric mixer) until light and thick but still lukewarm. Fold the egg yolk mixture into the chocolate along with the whipped cream. Place in the fridge to set for 2-3 hours.
To make the syrupy cherries, place the sugar, water and cherries in a small saucepan and bring to a gentle simmer. Simmer for 20 minutes or until the cherries are softened. Allow to cool or pour into sterilized bottles and seal. Assemble the pavlova by layering the meringue discs with spoonfuls of chocolate mousse, whipped cream and spoonfuls of cherries in syrup.

 
TIP To make the golden cherries, mix 1 tsp edible gold dust (available to baking shops) with a few drops of vodka. Use a pastry brush to splatter or paint the cherries and allow the alcohol to evaporate completely until dry.

Disclaimer: This post has been sponsored by Natura Sugars who produce a range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! 
Muscovado Pecan Cake with Cream Cheese Frosting

Muscovado Pecan Cake with Cream Cheese Frosting

by | Aug 27, 2015 | 6 comments

I thought it was about time for another epic cake.  If I could, I would just create OMG cakes all day long, but then they wouldn't be special, right? And boy is this one special. See how many words are in the title? Life tip: when you see a cake with THAT many delicious things in it's name, you know it's going to be gooooooood. Just look at it... *moment of silence, please*

A cake this beautiful always has a muse and my muse for this one was real, proper Muscovado sugar.
I've only recently discovered the world of proper unrefined sugar. Until now, I've kind of just thought that sugar is well, sugar; although it comes in different forms which can alter the texture of baked goodies it really just adds sweetness, not flavour.
That was until I spotted a new Dark Muscovado sugar made in Mauritius by a brand called Natura Sugars. I brought it home, and ended up eating it straight out the bag, with a spoon. It is THAT good. Rich, dark, complex and dusky.

Remember when you discovered proper dark chocolate for the first time? This is like that. The real friggin' deal. A total game-changer.

My general motto in life, is that if something tastes good on a spoon, it automatically tastes good in anything else. And this cake once again, proves my hypothesis (woah big word alert). The sugar takes it to a whole different level.

FYI 'Muscovado' means 'unrefined' in Spanish - although in Spanish they say 'Mascabado' - and Muscovado sugar was first crafted in Latin America several centuries ago.

 So, with my muse selected, I set out to create a cake to show off all the complex flavours of dark and light Muscovado sugar. Spices. Pecan nuts. Butter (always butter). A bit of cream cheese - okay, a lot of cream cheese,  and, of course, there had to be a Muscovado glaze; drippy cake glazes are, like, so in right now.
Sorry, but it's hard to care about cake decorating trends when you know the cake is so delicious it's not going to last long enough to be Instagrammed! 😉

Muscovado Cake with Pecans, Cream Cheese Frosting and Muscovado Glaze

Serves 8-10

 

4 large eggs

220g Natura Light Muscovado sugar

120ml buttermilk

120g butter, melted

1 tsp vanilla extract

280g cake flour

1 1/2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1/2 tsp ground allspice

1 tsp salt

100g pecan nuts, finely chopped

 

Cream Cheese Frosting

50g Natura Dark Muscovado sugar

500g Natura Demerara Icing Sugar, sifted

100g butter, softened

250g full fat cream cheese*

 

Muscovado Glaze

50g Light Muscovado Sugar

50g Dark Muscovado Sugar

75g butter

125ml cream

 

To Serve

Crushed shortbread (I used chocolate-coated shortbread balls too)

Candied pecan nuts, crushed

Pecan praline shards (see Tip)

 

Preheat oven to 170 degrees celcius. Grease and line 4 x 20cm sandwich cake tins (or use two and slice the cake in half). In a stand mixer, whip the eggs and sugar until very light (almost white), thick and fluffy.  In a separate bowl, whisk the buttermilk, oil and vanilla.  Pour this mixture into the egg mixture. Sift together the remaining dry ingredients and fold into the creamed mixture along with the chopped pecan nuts. Divide the batter between the cake tins and bake for 25-30 minutes or until the sponge is golden brown on top and bounces back when pressed lightly.  Allow the cakes to cool completely, upside down, before unmoulding.  For the frosting, cream the butter, Muscovado and Demerara Icing sugar until light and very fluffy. Add the cream cheese and whip until very fluffy. To make the glaze, combine all the ingredients in a small saucepan and stir until dissolved. Then bring to the boil and simmer for 1 minute then set aside and allow to cool. Assemble the cake by layering the cake with the cream cheese frosting. To make layering easier, freeze the layers for 20-30 minutes before you begin assembling, this will make the cake more rigid and keep the frosting in place. Frost the sides of the cake, drizzle with the glaze, then decorate with pecan nuts, shortbread and extra frosting piped on top.

 

TIP If you'd like to create the pecan shards, place 1 cup of light Muscovado sugar in a saucepan with 1 tbsp water and simmer until melted and caramelized. Pour over a handful of pecan nuts scattered on a greased and lined baking tray. Allow to cool completely then break into shards. I also crushed some to toss onto the side of the cake.

This post has been sponsored by Natura Sugars who produce a range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! 

Microwave Double Chocolate Lamingtons

Microwave Double Chocolate Lamingtons

by | Aug 12, 2015 | 6 comments

This chocolate cake recipe is legendary in the Williams household.
It was the first thing I learnt to bake, probably the only reason we owned a microwave and definitely one of the last things I want to eat on this earth.
The sponge is light as a feather and has been layered into birthday cakes, baked into a bundt and glazed with chocolate icing for bible studies, and poured into slabs and topped with swirls of tinned caramel for school fundraisers. It can be a cupcake, a swiss roll - and now, a lamington!

Start to finish? These lamingtons will take you 30 minutes flat (if that).  Or your money back. Jokes! But seriously, just chuck everything in a bowl.  Whisk. Microwave. Dip. Roll. Eat. Repeat. (The eating part, that is)
 
The recipe is really so easy that I've memorised it. Which is pretty handy, you know for cake emergencies and all.
I've made mine pretty ('cos I love pretty things - yes, even my lamingtons) by baking them in heart-shaped silicone moulds which you can buy super-cheap nowadays but you can simply bake the batter in a silicone muffin tray, or a microwave-safe dish and then cut them out with cutters or keep them in blocks.

 

These are the classic lamington flavour (chocolate and coconut) but I will mention that my intention was to give them a tart twist by stuffing the insides with a raspberry sauce.  But I was craving the classic and they tasted just too darn good on their own. You can be more creative than I was and sandwich the cake together with jam, or caramel(!) or flavour the dipping glaze with coffee or liqueuer.
 
 
You know what the only problem is with making a recipe from memory though? There's a very real possibility of leaving an ingredient out, say for instance, the sugar. Which I totally did! And yes, I flop recipes too. All the bloody time. And on that bombshell... go make these! Now! Just make sure to add the sugar 😉

Microwave Chocolate Lamingtons
Makes 18-20

1 cup (250ml) cake flour
1 cup (250ml) caster sugar
4 tbsp (1/4 cup) The Kate Tin Cocoa Powder
4 tsp (20ml) baking powder
pinch of salt
1/4 cup (60ml) vegetable oil
2 eggs
1 cup (250ml) hot water
1 tsp (5ml) vanilla extract

Chocolate glaze
60g The Kate Tin Dark Baking Chocolate, chopped
1/4 cup (60ml) cream
2 tbsp (30ml) golden syrup or honey
1/4 cup (60ml) hot water

Toasted desiccated coconut, for tossing

Whisk all the ingredients together until smooth.
Divide the batter between silicone heart moulds (or whichever you desire) sprayed with cooking spray - don't fill more than halfway as the cake mix expands quite a bit.  Now pop the moulds into the microwave and microwave on full power/high for 2-3 minutes or until the cake springs back when you touch it in.
Remove from the microwave and allow to cool slightly before unmoulding.
Continue with the rest of the batter.  While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave safe bowl and heat gently until melted and glossy. Allow to cool. When the cakes and glaze are completely cool, use a pastry brush to paint the glaze onto the cakes then toss in the toasted coconut.

 

TIP If your silicone tray doesn't fit in your microwave (mine didn't), cut it in half - the cakes will cook more evenly too.

Baked Chocolate Mousse Cake with Spiced Clementines

Baked Chocolate Mousse Cake with Spiced Clementines

by | Jul 9, 2015 | 0 comments

This is gooey, chocolatey, messy, shove-your-entire-face-in-it good.  Who wants to fiddle around with gelatine when you can just bake this and get a dessert that can only be described as the love child of a chocolate fondant and a mousse?! It's light but still deathly decadent.

A slice of this would be heaven with a scoop of vanilla ice cream or double cream (wait who am I kidding, we're all thinking the same thing - there is no way in friggin hell ONE slice is a serving.) Anyway, whatever size your serving is, be sure not to skip over the boozy clementines - they add a pop of brightness not only in colour, but also in flavour, so you can make your way out of the dark richness of it all.

But if you honestly need another reason to make this? It's a source of Vitamin C*.

*sort of.

Baked Chocolate Mousse Cake with Spiced Clementines

Serves 8-10

 

250g The Kate Tin Dark Baking Chocolate

125g salted butter

zest of 1 Clemengold

4 large eggs, seperated

110g white sugar

3 tbsp (60ml) cake flour, sifted

Spiced Clementines

6 Clemengold's, peeled

1 cup (250ml) sugar

1/2 cup (125ml) water

3 tbsp (45ml) brandy (optional)

Cinnamon stick

3 cloves

1 vanilla pod, split

Grease and line a 20cm round cake tin (or standard loaf tin) and preheat the oven to 180C. Place the chocolate and butter in a large glass or metal bowl over a pot of gently simmering water and stir until melted and smooth. Stir in the Clemengold zest then set aside to cool slightly. In the bowl of a stand mixer, whip the egg yolks and sugar until very light, pale and thick. Whisk the egg whites in a seperate bowl until soft peak stage. Fold the egg yolk mix into the melted chocolate and then gently fold in the egg whites and flour in 3 batches until completely combined. Pour the mixture into the prepared tin and bake in the preheated oven for 10-12 minutes until just set but still gooey (trust the timings and resist the urge to keep baking). Remove from the oven and allow to cool slightly before serving with the spiced clementines.

To make the clementines, slice the Clemengold's and set aside. In a small saucepan, combine the sugar, water, brandy and spices over medium heat until dissolved. Bring to the boil then add the fruit and simmer for 1 minute. Remove from the heat and set aside to cool.

Chocolate Marshmallow Log (Flourless)

Chocolate Marshmallow Log (Flourless)

by | Jun 12, 2015 | 1 comment

This is an ode to the fabulosity that is the Chocolate Log; that delicious wafer-marshmallow-chocolate bar that is so deeply intrenched into each of our childhood’s. Those not from here, they just don’t get it. They don’t understand the utter joy in biting into a super-fresh chocolate log (you know the one’s when the wafer is still crispy?) or digging out the filling with your finger before eating the chocolate coating. And of course, there’s licking the squished marshmallow off the wrapper (and hoping no one will see and judge you for it). I've also just discovered that the serious chocolate log connoisseurs out there actually freeze the bar first, taking the squishy marshmallow to even gooier heights!

This cake is by no means a replacement for the real thing, but it is almost as delicious! The gooey marshmallow filling is there (I’ve toasted it for added oomph), so is the chocolate coating - and the wafers - all wrapped up in a flourless light-as-air chocolate swiss roll.
If making your own marshmallow is too much effort, simply melt store-bought white marshmallows with a little water then spread that over. I won’t tell if you don’t.

Chocolate Marshmallow Log

Serves 8-10

 

Chocolate log:

6 eggs (separated)

150g castor sugar

50g cocoa

1 tsp vanilla extract

The Kate Tin Cocoa Powder, for dusting

 

Marshmallow filling:

4 egg whites

1 cup (250ml) castor sugar

1 tsp vanilla extract

 

Chocolate glaze:

55g The Kate Tin Dark or Milk Baking Chocolate

1/4 cup (60ml) cream

2 tbsp (30ml) golden syrup or honey

1 tsp vanilla extract

Chocolate wafer biscuits, to garnish

 

To make the Swiss roll: Preheat the oven to 180°C and line a large baking sheet with baking paper. In a large, clean bowl whisk the egg whites until thick and stiff, then slowly whisk in 1/4 cup of castor sugar. In another bowl, whisk the egg yolks and the remaining castor sugar until the mixture is very thick and pale (about 10 minutes). Fold in the vanilla and sifted cocoa powder. Lightly whisk 1/3 of the whipped egg whites into the egg yolk mix to lighten it, then fold the remaining egg whites in, taking care to knock as little air out as possible. Pour the cake batter into the lined baking sheet and bake in the preheated oven for 20 minutes or until springy to the touch. While the sponge is baking, prepare the marshmallow frosting. Place the egg whites in a large glass or metal bowl and set over a saucepan of gently simmering water. Using a hand beater, whisk the egg whites until soft peaks, then slowly start sprinkling in the sugar. Whisk the meringue until it is warm to the touch, then remove from the heat, add the vanilla and beat until cool. Remove the cake from the oven ad allow it to cool a little before turning it out onto another piece of baking parchment which has been dusted in cocoa powder. Make the glaze by combining all the ingredients in a bowl, microwave until the chocolate is melted and the glaze is smooth. Cool to room temperature before drizzling over the log. Top the chocolate log with remaining marshmallow frosting and sprinkle with chopped up wafers or chocolate wafer bars. To assemble, place the cake with the short side closest to you, then spread with the marshmallow, leaving a border at the end furthest from you. If you want, you can toast the marshmallow using a blow torch (or place under a very hot grill) until golden brown. Roll the cake up tightly, trim off the ends if necessary and dust with cocoa powder.